Lemon Pretzel Salad
A refreshing layered dessert with a salty pretzel crust, creamy filling, and tangy lemon topping. Perfect for summer gatherings and make-ahead treats.
Ingredients
For the Pretzel Crust:
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- ¼ cup granulated sugar
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¾ cup granulated sugar
- 8 oz whipped topping Cool Whip or homemade
For the Lemon Layer:
- 1 package 3.4 oz instant lemon pudding mix
- 1½ cups cold milk
- 1 cup lemon pie filling or lemon curd
For Garnish:
- Crushed pretzels
- Lemon slices
Instructions
Prepare the Pretzel Crust:
- Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and sugar. Press into a 9x13-inch baking dish. Bake for 10 minutes. Let cool completely.
Cream Cheese Layer:
- Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust, sealing edges.
Lemon Layer:
- Whisk lemon pudding mix and milk until thickened. Stir in lemon pie filling or curd. Spread gently over cream cheese layer.
Chill:
- Cover and refrigerate for at least 4 hours or overnight.
Serve:
- Garnish with extra crushed pretzels and lemon slices. Slice and serve chilled.
Notes
- For a gluten-free version, use gluten-free pretzels.
- Can substitute Cool Whip with stabilized homemade whipped cream.
- Don’t skip chilling — it’s essential for the layers to set properly.